Rasogola (Rasgulla)

🥗 Ingredients

For chenna (cottage cheese):

• Full-cream cow’s milk – 1 liter

• Lemon juice or vinegar – 2 tbsp (diluted with 2 tbsp water)

For syrup:

• Sugar – 2 cups (400 g)

• Water – 4 cups (1 liter)

• Cardamom pods – 2 (lightly crushed, optional)

• Rose water or kewra water – ½ tsp (optional, for flavor)

🥘 Step-by-Step Method

Make Chenna

1. Boil milk in a heavy-bottom pan. Stir occasionally.

2. When it comes to a boil, reduce flame. Add lemon juice little by little, stirring gently, till milk curdles fully.

3. Once whey separates (greenish liquid), switch off the flame.

4. Strain through a muslin cloth. Rinse chenna under cold water to remove lemon taste.

5. Hang for 30–40 minutes to drain extra water. Chenna should be moist, not too dry.

Knead Chenna

1. Place chenna on a plate. Knead with the heel of your palm for 8–10 minutes until smooth, soft, and no visible granules remain.

2. Make 12 equal smooth balls (ensure no cracks).

3. Prepare Sugar Syrup

1. In a large wide pan, add sugar + water.

2. Bring to a boil, add cardamom.

3. Ensure syrup is light and watery, not too thick (consistency is key for spongy rasogolas).

Cook Rasogolas

1. Drop chenna balls gently into boiling syrup.

2. Cover and cook on medium-high flame for 15–18 minutes.

   • They will double in size.

   • Shake the pan occasionally, don’t stir with a spoon.

3. Switch off the flame, let them rest in syrup for 5 minutes.

Flavor & Serve

• Add rose/kewra water after cooling slightly.

• Serve warm or chilled, always with syrup.

🌟 Tips for Perfect Spongy Rasogolas

• Chenna texture is the secret: not too dry, not watery.

• Kneading properly ensures smoothness and prevents breaking.

• Syrup must remain thin, otherwise rasogolas turn dense.

• Always use a wide pan so they can expand freely.